whisky business

carne guisada.
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Serves 4.
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2 pounds beef chuck roast or bottom round, cut into 1” piecescoarse salt and ground pepper2 tbs vegetable oil1 medium white onion, diced medium1 medium green bell pepper, seeded and diced medium1 large jalapeño, seeded and diced small5 garlic cloves, roughly chopped1 1/2 tsp ground cumin3/4 tsp chili powder3/4 tsp dried oregano6 tbs all-purpose flour1 3/4 cups low-sodium chicken broth1 can (14 oz) diced tomatoes2 bay leavesflour tortillas, warmed + grated cheddar + cilantro, for serving 
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Season beef with salt and pepper. In a large skillet, heat 2 tbs oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 tbs more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
In same skillet, cook 2 tsp oil, onion, bell pepper, jalapeño, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, about 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours. Serve in tortillas with cheese and cilantro.

carne guisada.

Serves 4.

2 pounds beef chuck roast or bottom round, cut into 1” pieces
coarse salt and ground pepper
2 tbs vegetable oil
1 medium white onion, diced medium
1 medium green bell pepper, seeded and diced medium
1 large jalapeño, seeded and diced small
5 garlic cloves, roughly chopped
1 1/2 tsp ground cumin
3/4 tsp chili powder
3/4 tsp dried oregano
6 tbs all-purpose flour
1 3/4 cups low-sodium chicken broth
1 can (14 oz) diced tomatoes
2 bay leaves
flour tortillas, warmed + grated cheddar + c
ilantro, for serving 

Season beef with salt and pepper. In a large skillet, heat 2 tbs oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 tbs more oil for second batch). Transfer to a 5- to 6-quart slow cooker.

In same skillet, cook 2 tsp oil, onion, bell pepper, jalapeño, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, about 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours. Serve in tortillas with cheese and cilantro.

  1. whiskybusiness posted this